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ENTREÉ- Cream of lobster, tomato and fennel soup with seared lobster tail, drizzled with lemon evoo: $16
- Fresh Coffin Bay oysters with your choice of the following:
Salsa rosa and verjuice Spicy sauce, parma crudo and creme fraiche Margarita granita All $17 - Chef's tasting plate: $23
- Juniper berry crusted carpaccio of venison, horse raddish cream and parsnip wafers: $19
- Honey glazed pork belly and roasted scallops with celeriacpuree and sour grape reduction: $18
- Tasmanian smoked salmon and Alaskan king crab terrine accompanied by avacado mousse and chervil salad, dressed with cucumber oil: $19
- Corella pear, gorgonzola and rocket salad accompanied by grilled fig ciabatta fingers, hazelnuts and white balsamic: $16
- King prawns wrapped in pancetta resting on mushroom ravioli with smoked tomato butter sauce: $19
- Ragout of veal sweetbreads and pancetta in a creamy port reduction encased in a light filo parcel with wild rocket and chestnuts with lemon myrtle dressing: $18
MAIN COURSE- Black Angus beef fillet resting on confit garlic and tomato puree with roasted asparagus, shiraz butter and truffle jus: $39
- Grilled local fish of the day accompanied by a Kataifi wrapped scallop, golden gnocchi, sauted bell peppers and spinach, finished with basil mariner sauce: $34
- Oven roasted Amelia Bark rack of lamb, gratin of cauliflower puree, roasted tomatos, charred courgette and warm dressing of salsa verde: $36
- Daube of beef cheek with a potato horseraddish galette and roasted baby beets accompanied by basil jus: $33
- Blood orange glazed ocean trout on caper and dill pommes dauphinoise, tomato salad and finger lime dressing: $31
- Free range chicken breast infused with lemon and thyme, panzanella salad, sauteed spinach and Persian feta with black elderberry reduction $30
- Confit duck Maryland with radicchio and roasted colcannon, air dried pancetta crisp and cherry balsamic jus: $34
- Polenta and parmesan crusted aubergine with layers of caponata and labna cheese, wild rocket and slow roasted cherry tomatoes: $25
SIDE DISHES- Medley of roasted root vegetables infused with rosemary and garlic
- Roasted baby mushrooms sprinkled with gremolata and tomato almond crust
- Panache of seasonal fresh vegetables dressed with herbed butter
- Baby spinach, green beans, pine nuts, cherry tomatoes and grana padano cheese, dressed with hazelnut oil
$7 each
DESSERTS- Sticky date and molten chocolate pudding, ginger tuille and rhubarb ice cream: $13
- Burnt lime and lychee tofu tart, mandarin sorbet, vanilla pod double cream and blueberry praline: $13
- Crepes flambèed at your table and served with vanillla ice-cream with your choice of:
Strawberries and Grand Marnier. Pear, caramel and butterscotch. $15 - Wattle seed brioche, chocolate butter, macadamia brittle and coffee ice cream: $13
- Shaved local mango, strawberry and basil salad with pineapple and star anise sherbet, honey dew soup: $13
- Premium Australian cheese platter, apricot, capsicum and cashew confit with poppy seed lavosh: $16
Note: This menu is subject to change.
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